This is where it all begins. The secret of so many wonderful Ashkenazi recipes - and jokes.
From my mother's recipe. Made every month for my father who adored the grieven and had to be cautioned not to over indulge.
Abe's Schmaltz and Grieven
Ingredients:
Roughly 1 pound (500 grams) raw chicken scraps (skin with fat)
1 yellow cooking onion - low water content
Directions:
Add chicken to heavy gauge cocotte
Place on low heat
Cover and let cook 5 minutes
When liquid fat will begins to appear around the edges of the chicken, stir the contents to free them from sticking to the bottom of the pot
Continue cooking until skin is shriveled and most of the fat is rendered
Slice onion in rings
Add onion to pot and increase heat to medium
Stir frequently
Skin and onion (grieven) will go from light brown to dark brown quickly
Remove from flame as soon as brown grieven change color
Let contents cool
Separate schmaltz and grieven by straining through a medium sieve
Reserve grieven on a paper towel
Pour liquid schmaltz into airtight container
Refrigerate
Schmaltz can be kept for up to three months in refrigerator
Store grieven in separate container in refrigerator - will keep 1 week
Note: Grieven is incredibly tasty and can be used in a number of ways - as a garnish for chopped liver or salad, or added to the schmaltz as a spread on toast
Enjoy! !בתיאבון
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